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Ultra-Moist Pumpkin Bread with Brown Sugar Streusel

A close-up view of a freshly baked loaf of moist pumpkin bread with a sugary, glazed crumb topping on a white plate.
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This recipe yields an exceptionally moist pumpkin bread loaf using oil for tenderness. The simple brown sugar streusel adds a sweet, crunchy top layer to this easy fall quick bread.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup packed brown sugar
  • 3/4 cup vegetable oil
  • 4 large eggs
  • 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
  • 1/4 cup sour cream or plain yogurt
  • 1 teaspoon vanilla extract
  • For Streusel: 1/2 cup all-purpose flour
  • For Streusel: 1/4 cup packed brown sugar
  • For Streusel: 1/4 teaspoon ground cinnamon
  • For Streusel: 3 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the 1 3/4 cups flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
  3. In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until combined.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Stir in the pumpkin puree, sour cream, and vanilla extract until the mixture is smooth.
  6. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix.
  7. Prepare the streusel: In a small bowl, combine the streusel flour, brown sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  8. Pour the batter into the prepared loaf pan. Sprinkle the streusel topping evenly over the batter.
  9. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the bread cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely.

Notes

  • For the best moist texture, measure your flour using the spoon-and-level method.
  • This bread stays moist for several days when stored tightly wrapped at room temperature.
  • You can substitute applesauce for the sour cream for a slightly different texture, but the sour cream adds extra richness.
  • If you prefer a loaf cake texture, bake in two 8×4 inch pans for about 40-45 minutes.

Nutrition

Find it online: https://flavorzine.com/moist-pumpkin-bread-recipe-streusel/